The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200 C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate,
as a substitute for carbohydrates and as a source of protein in foods.

A use of texturized dairy proteins is suggested, obtainable or obtained by providing (a) a mixture, containing or consisting of (a1) about 25 to about 75% by weight dairy proteins, and (a2) about 75 to about 25% by weight a plant protein and/or a fibre material with the proviso that the quantities add up to 100% by weight, (b) the mixture is extruded in the presence of water and/or whey, applying a temperature gradient of about 20 to about 200 C. and a pressure in the range of 1 to about 200 bar, and (c) subsequently expanding the extrudate,
as a substitute for carbohydrates and as a source of protein in foods.

The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.

The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.

The invention relates to a process for producing a nutritional product comprising fermented whey protein by subjecting an aqueous medium comprising non-digestible oligosaccharides and either whey protein concentrate (WPC) or whey protein isolate (WPI) to at least one strain of lactic acid bacteria and optionally yeast. Compared to acidified whey protein drinks, a drink based on fermented whey has a better taste due to the broader acid spectrum and does not need separate acid addition for obtaining an ambient stable product.

The invention relates to a process for producing a nutritional product comprising fermented whey protein by subjecting an aqueous medium comprising non-digestible oligosaccharides and either whey protein concentrate (WPC) or whey protein isolate (WPI) to at least one strain of lactic acid bacteria and optionally yeast. Compared to acidified whey protein drinks, a drink based on fermented whey has a better taste due to the broader acid spectrum and does not need separate acid addition for obtaining an ambient stable product.

The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.

The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristics, mouthfeel, and nutritional benefits of conventional ready-to-eat cereal products. In one approach, the food composition or powdered food composition includes a synergistic combination of two or three distinct whey protein powders.

An edible formulation including: sweetener particles containing at least one of a sweetener carbohydrate and a sweetener polyol, and a milk protein disposed within the sweetener particles, wherein a weight content of the milk protein within the formulation, on a dry basis, is within a range of 0.005% to 1.5%.